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Comparison of Gel Properties of Surimi from Alaska Pollock and Three Freshwater Fish Species: Effects of Thermal Processing and Protein Concentration

by Luo, Y.K., Kuwahara, R., Kaneniwa, M., Murata, Y., Yokoyama, M.
Published in Journal of Food Science (2001)

アイスランドの大間歇温泉

by 横山, 又次郞
Published 1924